The use of Jiuqu as a saccharifying and fermenting starter in the production of fermented
foods is a very old biotechnological process that can be traced back to ancient times. Jiuqu …

Chinese Baijiu, the national liquor of China, is also one of the world-renowned distilled
spirits. Jiuqu, a fermentation starter, is the masterpiece of traditional food biotechnology with …

Sauce-flavor Daqu determines the quality of Baijiu because its core functional community
(CFC) can produce abundant enzymes and aroma. However, complex environmental factors …

Even if fermented in the same qu-room, Daqu will form various microecologies. A gradual
differentiation of microbial population niches was observed within different qu-layers …

Medium-high temperature Daqu is a characteristic starter for Chinese strong-flavor Baijiu
fermentation, and its final quality determines the character and type of Baijiu. Nonetheless …

In this study, the differences in bacterial community structure and taste quality among the
three different colored high-temperature Daqu (HTD) produced by Enterprise-A were …

Daqu quality is determined by its aroma characteristics. In this study, molecular sensory
techniques were used to investigate the sensory attributes of Jiangxiangxing high …

The mechanical process has a widely usage in large-scale high-temperature Daqu (HTD)
enterprises, however, the quality of the mechanical HTD is gapped with the HTD by …

Sauce-flavor Daqu is a saccharifying and fermenting agent for sauce-flavor baijiu. Three
kinds of Daqu (White Daqu (WQ), Yellow Daqu (YQ), and Black Daqu (BQ)) with different …

In this study, a fortified Daqu (FF Daqu) was prepared using high cellulase-producing
Bacillus subtilis, and the effects of in situ fortification on the physicochemical properties …